Origin

Quinta Vale do Conde, in S. Pedro de Vale do Conde, Mirandela, in the plateau between the mountains of Passos and Santa Comba; a region known for its olive groves, with verified existence since the17th Century.

Harvest

An early harvest in October /November in order to obtain a greener and fruitier olive oil with more intense aromas and bitter and spicy tastes, richer in polyphenols. Harvest equipment is used such as mechanized pickers by vibration and nets, this process is more adequate for the conservation of the olive tree and the olive itself.

Elaboration

Extraction is carried out immediately after harvesting in a certified olive press (HACCP): cool conditions (less than 27oC) continuously in 2 phases in order to better preserve the olive´s properties. Olive oil from the different varieties is elaborated separately. The olive oil is stored and decanted for a minimum period of 3 months in stainless steel vats at controlled temperatures and environment. This process allows the label to bear the following reference: "Superior Quality Olive Oil obtained exclusively from olives and solely from mechanized processes" and "First cold pressing".

Tasting Notes

Aromas of green and ripe tomato, banana and rosemary. Tastes of chicory, bitter sorrel with rocket and radish pepperiness and heat in the mid and back palate. Balanced and harmonious. For use in tomato-based cuisine, roasts, winter soups and generally with dishes of stronger tastes.
Painel Savantes New York 2013